This vibrant Vegetarian Risotto Verde is packed with baby kale and arugula, making it a nutrient-rich and oh-so colorful entree or side dish.
With its vibrant green color and velvety texture, this dish can be the star of the meal or a beautiful side dish.
Total Time: 30 minutes
Risotto Ingredients:
- 2 medium leeks
- 4 tablespoons of butter
- 1 tablespoon olive oil
- 1/4 cup parmigiano
- 1 cup rice
- 1/4 cup white wine
- 1 box of veggie stock (or stock of choice)
- Salt and black pepper, to taste
Baby Kale Puree Ingredients:
- 1 cup baby kale
- 1 cup baby arugula
- Zest of 1 orange
- 1/2 teaspoon of honey
- 2 roasted garlic cloves
Instructions:
- Prepare the risotto: Separate and clean the leeks, then thinly dice the white bottoms. Heat a pan with 2 tablespoons of butter and olive oil, then add the leek bottoms and cook until fragrant. Add the rice and cook until toasted. Deglaze the pan with white wine and cook off the alcohol. Slowly add the warmed stock, about 1/2 cup at a time, stirring constantly, until the rice is thickened and cooked (about 20 minutes).
- Prepare the baby kale and arugula puree: Bring a pot of lightly-salted water to a boil. Blanch 1 cup arugula and 1 cup kale for 30-60 seconds. Shock the greens in an ice bath. Drain from ice water and puree with remaining ingredients in a blender until smooth.
When the rice is done cooking, add the kale-arugula puree, butter, and cheese. Stir to combine, then serve immediately. Enjoy!
While it’s hearty enough to stand on its own, consider serving this Vibrant Vegetarian Risotto Verde with sauteed mushrooms, roasted vegetables, or your favorite sustainably-sourced fish.
Recipe compliments of Home Chef Sarah Biddle and OPL Community Member
Eat your veggies. Save the planet.
Eating more fruits and vegetables is good for you and the planet. Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community. Gather your family and friends and enjoy sustainable eating together!
